The right portion for a lunch alone: one chicken wrap, crispy fries and an ice-cold ayran. A practical menu that arrives quickly and fills you up without straining your wallet. For a quick break from work, or a quiet afternoon — a balance you'll find peaceful.
Ideal for a light meal for two: two chicken wraps, large fries and two cold ayrans. Sitting side by side and sharing, both palate and wallet leave satisfied. The top choice of chicken lovers — perfectly suited to a daily lunch or a light evening.
A menu where different tastes meet at the same table: one Adana, one chicken wrap, large fries and two ayrans. A balance where meat lovers and chicken lovers find common ground — nobody regrets, everyone gets their share. Ideal for two, affordable and filling.
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A full evening table: four wraps (two chicken, two mixed), two large fries, four drinks and a warm künefe on top. Children pick the chicken, grown-ups choose the mixed; sharing dessert becomes the family's closing moment. Our most economical option — a full family evening on one platter.
A meat-free meal can also be deeply satisfying: crispy falafel wrap, spicy çiğköfte wrap, hot fries and an ice-cold homemade lemonade. Mediterranean and South-Eastern Anatolian flavours meet meat-free in one menu — adaptable to vegan, light yet thoroughly fulfilling.
Gently grilled chicken breast, rested in its own marinade so every bite carries that subtle spice aroma. Charred tomatoes, fresh lettuce and our garlic yoghurt sauce meet inside thin lavash bread. Simple but suited to every palate — a timeless favourite to start with.
A spicy minced kebab from the heart of Anatolia, charring over fire and filling the air with that unmistakable grilled aroma. Inside the lavash, charred tomatoes, sweet peppers, sumac and parsley balance the heat. Bold, full-bodied and unmistakably Adana — tradition wrapped in one bite.
Known as Adana's milder twin, Urfa is gentler on the palate but every bit as rich in flavour. Hand-minced lamb and beef seasoned with subtle herbs, kissed by the charcoal smoke, are wrapped in soft lavash. A favourite for children, for lighter palates and for anyone who prefers depth over heat.
Garlicky minced lamb and melting kaşar cheese are rolled in lavash, oven-baked, then sliced and lined up on the plate. A pour of hot tomato sauce and cool garlic yoghurt creates a contrast that lifts every bite. A restaurant-only feast that calls for a knife and fork — named after its creator, defined by craftsmanship.
Born in the narrow streets of Mersin, tantuni is finely diced beef sizzling on a flat iron griddle in its own fat. Tossed with fresh tomatoes, onion and sumac, the salty-tangy balance unfolds with every bite inside the lavash. A wedge of lemon on the side — to keep the palate awake. Looks light, but it satisfies.
The crackle of spicy beef sucuk on the hot griddle carries from the kitchen to the table. Melting kaşar cheese, the softness of charred tomato and the freshness of parsley come together inside the lavash. The most authentic taste of Turkish street food, captured in a single bite.
Our classic chicken wrap, generously topped with kaşar cheese that melts and stretches with every bite. The first order of children, the quiet pleasure of grown-ups — one small detail transforms a simple chicken wrap. With our sauce, fresh vegetables and thin lavash: a choice that carries the warmth of home.
From the traditional recipe of Şanlıurfa: meatless bulgur kneaded for hours into a spicy, textured paste. Isot pepper's deep heat and pomegranate molasses' sweet-tart edge are balanced by the freshness of lettuce and cucumber. Wrapped tight in lavash — a classic that wins over even the keenest of meat lovers.
Crushed chickpeas blended with herbs and fried to a golden crisp — crunchy outside, soft within. Our creamy tahini sauce, the sweet-sour note of pomegranate molasses and fresh vegetables come together inside the lavash. A thousand-year Mediterranean legacy, served simply, never forgotten.
A refuge for the undecided: tender chicken skewer, the rich generosity of beef döner and the spicy character of Adana kebab — three flavours in one wrap. Three tastes, three textures — every bite tells a different story. Our most-ordered product, and not by chance; a feast that welcomes every palate and shares well too.
Hand-shaped beef meatballs touched by the smoke of the charcoal grill, waiting inside a warm pide bread with fresh tomato, lettuce and charred green pepper. With the refreshing touch of sumac and parsley, every bite stays light yet deeply satisfying. Simple, but the kind of flavour you'll never tire of.
The lighter cousin of köfte ekmek: chicken meat blended with subtle spices and parsley, gently grilled on the charcoal. Charred vegetables alongside, our garlic sauce on top — inside the warm pide, everything finds its place. The chef's recommendation for those who prefer chicken, or those looking for a lighter meal.
The much-loved street food of Mersin, served between bread. Finely diced beef sizzles in its own fat on the griddle, sending that familiar aroma from kitchen to table. Tossed with tomato, onion and sumac and served warm inside a split pide. The wedge of lemon at your side keeps the flavour bright.
Indispensable from early morning to late at night: the sizzle of our spicy beef sucuk on the griddle meets charred tomato and fresh parsley inside the pide bread. Simple, warm, filling — a universal classic of the Turkish table, a familiar taste suited to any hour.
The bread-wrapped flavour of childhood that still teases the grown-up's memory: grilled beef sausage, kaşar cheese stretching on top, warm ketchup-mayonnaise and a hot pide bread. Simple but nostalgic — the first choice of children, the secret indulgence of grown-ups.
The homely warmth of crispy falafel inside a pide bread: creamy tahini sauce, sweet-tart pomegranate molasses, and the freshness of vegetables come together. The Mediterranean's most loved vegetarian classic, in its practical bread-wrapped form. Light, filling and adaptable to vegan.
Set the day's weariness aside; our warm, velvety red lentil soup is ready for just this moment. The gentle aroma of butter, the refreshing touch of lemon and the depth of dried mint carry you, sip by sip, to the heart of Turkish cuisine. A mastery hidden in simplicity; it warms and it satisfies.
Anatolia's bridal soup: red lentils, bulgur and rice come together in one pot, taking on the spicy notes of pepper paste and mint oil. A squeeze of lemon on top balances the warmth on the palate. Lightly spicy yet filling — at the start or the end of a long day, it feels like a small kindness to yourself.
A simple flavour inspired by the cool mornings of the highlands: strained yoghurt, rice and mint, crowned with butter and red pepper flakes. Light, refreshing and balancing — it opens an evening meal with quiet warmth. The elegance of village cooking, inside a bowl.
The legendary healer of late nights: beef tripe simmered for hours, awakened on the palate by garlic-vinegar sauce and red pepper flakes. Warm, full-bodied and traditional — the faithful companion that arrives after a long evening. The pepper sits on the table; what comes next is up to you.
With its velvety texture spreading across the plate, this chickpea purée brings the depth of tahini and garlic together with the refreshing brightness of fresh lemon. A pool of olive oil on top, completed with red pepper and parsley — a simple yet striking presentation. The moment it meets your bread, you may wonder why you didn't order it from the very beginning.
A fresh meze that emerges when strained yoghurt meets garlic, dill and mint, given a creamy depth. With a pool of extra-virgin olive oil on top and slices of bread alongside — it seems made to soften the spicy heat of kebab. The quietest, most sought-after element of the table; just as quick to disappear from the plate.
Summer's most refreshing friend: cold yoghurt, finely diced cucumber, garlic and mint meeting on ice. A pause that rests the palate alongside hot dishes; the simple yet essential star of the evening meal. A few drops of olive oil arrive on top — the rest is up to your spoon.
A classic from the fiery tables of South-Eastern Anatolia: tomato, pepper, onion and garlic finely chopped; the deep heat of isot and the sweet-tart tone of pomegranate molasses meet on the plate. Lifted with lavash or pide to your mouth, you understand why it has stood next to the kebab for decades. Don't forget to ask for the milder version — ours genuinely burns.
The unmistakable smoky taste born of aubergine charred over coals, meeting strained yoghurt and garlic. A few pomegranate seeds scattered on top — small ruby glints on the deep purple. A companion to grilled meats and a character of its own among mezes; the smoke is fresh with every serving.
Freshly cut potatoes fried crisp in hot oil, crowned with sea salt and fresh parsley. Crisp outside, soft within with every bite. Served with ketchup and mayonnaise on the side. Alongside your kebab or on their own — try them while hot.
Sweet onions cut into rings, coated in breadcrumbs and fried to a golden hue — crunchy outside, soft and slightly sweet within. Dipped in our garlic yoghurt sauce on the side, what's called a snack quickly becomes something else. Beside your main or shared in the middle of the table — a plate hard to stop reaching for.
Marinated chicken breast pieces gently coated in seasoned breadcrumbs and fried to a golden tone. Crisp outside, juicy and tender within — served with fries and our sauce. Suitable for children's menus, a quiet indulgence for grown-ups too; ideal as a relaxed lunch or a shared starter.
White cheese and fresh parsley rolled into layers of yufka pastry and fried to a golden brown. Paper-thin and crisp outside, warm and full of melting cheese within — every bite gives a soft crackle. Six pieces per serve, plenty to share — though if you'd rather eat them alone, no judgement here.
As fresh as if just pulled from the field: tomatoes, cucumber, red onion and green pepper finely diced, met by a generous handful of parsley. A squeeze of lemon and a drizzle of extra-virgin olive oil lighten the salad, and a pinch of sumac gives that familiar tangy touch. The perfect honest companion to your kebab — simple but true.
The freshest greens of the garden gathered on one plate: the colours of lettuce, curly endive and red cabbage; the sweetness of carrot and corn; the juiciness of tomato. With our lemon yoghurt dressing, light, refreshing and filling — a balance is struck. A plate ample enough to ease a main course, or to stand alone as a light meal.
The slightly peppery taste of fresh rocket leaves, still dewy from the morning, meets the sweetness of cherry tomatoes. Mature parmesan shaved on top and pomegranate seeds scattered through bring a different flavour with every turn of the fork. Completed with the deep tang of our balsamic dressing — light but full of character.
The Mediterranean sun reflected on a plate: mixed greens, crumbled white cheese, black olives and the smoky depth of charred peppers come together. With a drizzle of extra-virgin olive oil and fresh lemon, every ingredient keeps its own character. A vegan version without the cheese is also available — there is a place at this table for everyone.
A small masterpiece of South-Eastern Anatolian cuisine: tomatoes, peppers and onion finely diced; walnut, parsley and pomegranate molasses bringing a spicy-tangy balance. Every forkful offers a different texture, a different bite. Its place alongside the kebab is a tradition built over years — one taste and it becomes essential.
The right companion beside the fire. Made from fresh daily yoghurt with sea salt and cool water, our ayran is frothy, cold and in perfect balance. It tempers the heat of the kebab and rests the palate. Simple, but indispensable.
Ice-cold, beginning with that familiar hiss the moment it opens — a classic. The indispensable companion that cools the heat of kebab and brings cheer to a shared table. 330 ml can.
The same classic taste, zero calories. The right choice after a lighter meal or when staying true to your diet — Cola without compromise. 330 ml can.
A taste as bright as the lively orange itself. The cheerful companion of summer evenings or cold lunches — especially the first choice of children. 330 ml can.
The refreshing touch of lemon-lime, the lighter side of sparkling sweetness. A clear alternative that rests the palate after rich or spicy dishes. 330 ml can.
Naturally mineralised, lightly sparkling; choose plain or with a hint of lemon. A classic habit that eases digestion — a small breath between bites. 200 ml bottle.
From the depths of the Taurus Mountains, a light and clear sip. Simple, yet the foundation of every table — served ice-cold. 500 ml PET bottle.
Freshly squeezed into your glass at the moment of ordering, with nothing added — 100% natural orange juice. The lively taste of vitamin C, waking you in the morning, refreshing you at midday. Available in small (200 ml) and large (300 ml) — fresh, simple and honest.
Freshly squeezed lemon, a spoonful of natural honey and mint leaves waiting at the bottom — not a bottle, not just a glass, but a summer memory. Served over ice; it cools the heat and keeps the palate alive. We can swap the honey for sugar on request — and we leave the honey out for our vegan guests.
The reflection of ripe summer watermelon, juiced ice-cold, in a glass. With its natural sweetness, refreshing aroma and lively pink colour — summer's most loved moment in a single drink. Served seasonally between May and September — cold and fresh.
A vitamin-rich blend where orange, apple, carrot and ginger come together. A glass that supports your immune system — a small kindness to yourself in cold and flu season. Prepared as each order comes in — you'll find a vibrant freshness in every sip.
The golden crispness of fresh shredded kadayıf meets the warmth of unsalted cheese melting gently within. The wonderful aroma of butter is balanced by the light sweetness of sugar syrup. Topped with Antep pistachios and kaymak on the plate. The reflection of fire and craftsmanship in a dessert — warm, flowing, and unforgettable.
Milk, rice and sugar gently cooked and finished with a golden brown top in the oven. Served cold or at room temperature; a sprinkle of cinnamon on top adds a subtle spiced note to the palate. A taste that carries the warmth of homemade dessert and stirs childhood memory.
A legendary dessert that has come from the Ottoman palace kitchens to our day: a milky mixture with its base gently caramelised. The light chewy texture of mastic meets the burnt note of the top layer — smooth, soft and flowing. Served cold with cinnamon — an elegant finale.
Layers of yufka pastry rolled out paper-thin, generous Antep pistachios and melted butter — straight from the oven, warm syrup poured over. Crisp outside, jewel-green within. We serve four pieces; designed for sharing, but we understand if you'd rather finish them alone.
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